member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Magnolia Lane      

    Lent: Perogies III

    Source of Recipe

    by Shanny, from Pastarecipes.com

    List of Ingredients

    Dough:
    8 cups all-purpose flour
    4 eggs
    1 (8 ounce) container sour cream
    1/2 teaspoon salt
    warm water

    Filling:
    4 pounds mashed potatoes
    1 pound shredded Cheddar cheese
    salt and pepper to taste
    (In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste)

    Another Filling:
    2 tablespoons vegetable oil
    1 cup chopped onion
    1 cup chopped mushrooms
    14 ounces sauerkraut - drained, rinsed and minced
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoons sour cream
    (In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.)

    Recipe

    In a large bowl, beat together eggs, sour cream and salt. Stir in flour and warm water, adding just enough water until dough feels like velvet.

    Turn out onto a lightly floured board and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3½ inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately.

    Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used.

    Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â